Pecan Sour Cream Pound Cake recipe
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Ingredients
- ¼ cup chopped pecans 3 cups cake flour ½ teaspoon salt ¼ teaspoon baking soda 1 cup unsalted butter 3 cups white sugar 6 eggs 1 teaspoon vanilla extract 1 cup sour cream 1 cup confectioners' sugar 3 tablespoons orange juice 1 teaspoon vanilla extract
Nutrition Info
- 593.9 caloriescarbohydrate: 89.7 gcholesterol: 142.1 mgfat: 23.8 gfiber: 0.8 gprotein: 7.1 gsaturatedFat: 13.2 gservingSize: -sodium: 171.3 mgsugar: 60.6 gtransFat: : -unsaturatedFat: : -
Directions Pecan Sour Cream Pound Cake
Directions
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Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan, set aside. Sift together flour, salt, and baking soda into a medium bowl, set aside.
In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.